Ingredients:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots
Powdered sugar for dusting (about 3/4 cup)
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Make 30 Minute Potato Breakfast Bowls
Instructions:
-Preheat oven to 350°F. Spray a 10×15″ pan (I use Bakers Joy )
-Combine together salt, baking powder, cinnamon, and flour. Set aside.
-Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
-Stir dry into wet ingredients just until blended. Stir in carrots.
-Spread in prepared pan. Batter will be in a very thin layer (you will need to use a or spatula to spread it to all the corners of the pan.
-Bake for 9-11 minutes.
-While the cake is baking, set a clean kitchen towel out on a large work surface.
-Sprinkle liberally with powdered sugar .
-As soon as you remove the cake from the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil gently.
-Working at the short end, fold the edge of the towel over the cake.
-Roll tightly, rolling up the cake in the towel.
-Let cool completely while rolled, at least one hour.
-Make the frosting.
-Beat the butter and cream cheese together until smooth.
-Beat in powdered sugar and vanilla.
-When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly without the towel.
-Chill until it firms up a bit.
-Dust with powdered sugar,then slice and serve.